4 Ingredient Rocky Road Fudge Recipes

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ROCKY ROAD FUDGE



Rocky Road Fudge image

How can you resist rich melted chocolate, creamy marshmallows, and the buttery crunch of walnuts? This Rocky Road Fudge is chocolate bliss, easy to make, and only requires 4 simple ingredients to make!

Provided by Shannon

Categories     Dessert

Time 10m

Number Of Ingredients 6

2-1/2 cups semi sweet chocolate chips
2-1/2 cups mini marshmallows
1-1/2 cups roughly chopped walnuts (divided)
1-14 oz can sweetened condensed milk
8 x8 baking dish
1 large sheet parchment paper

Steps:

  • Begin by lining a baking dish with parchment paper and sprinkling 2 tablespoons of chopped walnuts & mini marshmallows on the bottom and set aside.
  • In a large saucepan pour sweetened condensed milk over chocolate chips. Over low heat melt chocolate chips stirring constantly.
  • Fold in remaining marshmallows and walnuts and pour into prepared dish. Refrigerate for 1 hour and then cut into squares and serve.

Nutrition Facts : Calories 69 kcal, Carbohydrate 6 g, Fat 4 g, SaturatedFat 1 g, Sodium 3 mg, Sugar 4 g, ServingSize 1 serving

4 INGREDIENT ROCKY ROAD FUDGE RECIPE



4 Ingredient Rocky Road Fudge Recipe image

Provided by Camille

Yield 24

Number Of Ingredients 4

1 (12 ounce) bag milk chocolate chips (or semi-sweet works too!)
1 (14 ounce) can sweetened condensed milk
3 cups mini marshmallows
1 1/2 cups finely chopped peanuts

Steps:

  • Line a large 9x13" baking pan with aluminum foil. Lightly spray with non-stick cooking spray.
  • In a large bowl, pour in the chocolate chips and sweetened condensed milk. Cook in the microwave for about 60 seconds, remove and stir. Continue to microwave at 15 second intervals (stirring after each one) until the chocolate chips are completely melted and smooth.
  • Fold in the marshmallows and nuts until they are fully incorporated.
  • Press the fudge mixture into the baking pan and place in the fridge for about 60 minutes to let it set up (stick in the freezer if you want it to set up faster).
  • When set, lift foil from pan and cut fudge into squares.

ROCKY ROAD FUDGE RECIPE



Rocky Road Fudge Recipe image

Easy rocky road fudge recipe is so simple with only 4 ingredients. Enjoy homemade fudge with this decadent treat with very little work.

Provided by Eating on a Dime

Categories     Dessert

Time 10m

Number Of Ingredients 4

12 oz. Semi-sweet chocolate chips
14 oz Sweetened Condensed Milk
2 cups Miniature Marshmallows
1 cup Salted Peanuts

Steps:

  • Line a 9X13 baking pan with foil or parchment paper and then spray with a non stick cooking spray.
  • Place the condensed milk and chocolate in a microwave safe bowl.
  • Heat in 30 second intervals in the microwave, stirring after each interval until the mixture is melted and well combined. Mine took approximately 90 seconds.
  • Stir in the peanuts and miniature marshmallows.
  • Pour the mixture into the prepared pan. Refrigerate until firm.
  • Then carefully lift the foil out of the pan and cut into pieces

Nutrition Facts : Calories 184 kcal, Carbohydrate 21 g, Protein 4 g, Fat 10 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 6 mg, Sodium 52 mg, Fiber 2 g, Sugar 17 g, UnsaturatedFat 4 g, ServingSize 1 serving

ROCKY ROAD FUDGE RECIPE - (4.6/5)



Rocky Road Fudge Recipe - (4.6/5) image

Provided by dedmund

Number Of Ingredients 8

3 tablespoons cold unsalted butter; room temperature plus more for buttering the thermometer and pan
3 3/4 cups granulated sugar
2 cups mini marshmallows
1 1/3 cups toasted slivered almonds
1 1/2 cups heavy cream
4 ounces unsweetened chocolate, coarsely chopped
3 tablespoons light corn syrup
1 teaspoon table salt

Steps:

  • Lightly butter the face of a candy thermometer and set aside. Put the sugar, cream, chocolate, corn syrup, instant coffee, and salt in a large (4-quart) heavy-duty saucepan and stir with a spoon or heatproof spatula until the ingredients are moistened and combined. Stirring gently and constantly, bring the mixture to a boil over medium heat, 7 to 12 minutes. Cover the saucepan and let the steam clean the sides of the pan for 2 minutes. Clip the candy thermometer to the pot, being careful not to let the tip of the thermometer touch the bottom of the pot, or you might get a false reading. Let the mixture boil without stirring until it reaches 236°F to 238°F, 2 to 5 minutes. Take the pan off the heat and add the butter, but do not stir it into the mixture. Set the pan on a rack in a cool part of the kitchen. Don't disturb the pan in any way until the mixture has cooled to 110°F, 1 to 1-1/2 hours. Meanwhile, line the bottom and sides of an 8x8-inch baking pan with foil, leaving a 2-inch overhang on two opposite sides of the pan. Butter the foil. Set the pan aside. Remove the thermometer from the fudge mixture. Using a hand mixer, beat the mixture on high speed until it is a few shades lighter in color and thickens enough that the beaters form trails that briefly expose the bottom of the pan as they pass through, 10 to 20 minutes. After beating the fudge, stir 2 cups mini marshmallows and 1-1/3 cups toasted slivered almonds. Pour the thickened fudge into the prepared pan, using a rubber spatula to help nudge it out of the pot. You can scrape the bottom of the pot but not the sides; any crystals that stick to the pot stay in the pot. Smooth the top of the fudge with the spatula. Set the pan on a rack and let the fudge cool completely, about 2 hours. The fudge will be slightly soft the day it's made but will firm up overnight. Turn the fudge out onto a clean cutting board and peel off the foil. Turn the slab of fudge right side up and cut it into 25 equal pieces. The fudge will keep for a week to 10 days stored in an airtight container at room temperature.

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